Arugula-Plum Salad
An arugula-plum salad with a sweet and bright poppy seed vinaigrette is a refreshing late summer salad that you can modify endlessly.
Print
Pin
Share on Facebook
Servings: 4
Calories: 337kcal
Equipment
Ingredients
Poppy seed dressing:
- 1 lemon (juiced; approximately 2 tablespoons lemon juice total)
- 1 teaspoon Dijon mustard
- 1 tablespoon honey (plus more to taste)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons poppy seeds
- Salt and pepper
Salad:
- 8 ounces sourdough bread (cut into bite-sized cubes)
- 1 tablespoon extra virgin olive oil
- 4 ounces arugula
- 2 Persian cucumbers (sliced into rounds)
- 2 green plumcots (pitted and thinly sliced; or use nectarines, apricots, pluots, or red plumcots)
- Salt and pepper
Instructions
Toast the sourdough:
- Preheat oven to 425ºF.
- Toss the cubed sourdough with 1 tablespoon extra virgin olive oil. Season with a pinch of kosher salt and black pepper.
- Arrange the cubes on a baking sheet and transfer to the oven for 10 to 12 minutes until browned. Remove from the oven and set aside.
Make the dressing:
- Combine 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon honey, 3 tablespoons extra virgin olive oil, and 2 teaspoons poppy seeds in a bowl. Whisk until completely smooth and emulsified. Taste and season with salt and pepper.
Prepare the salad:
- Gather the arugula, sliced cucumber, and sliced plumcots in a large bowl. Pour the poppy seed dressing over the salad. Add the toasted sourdough bread cubes and toss to combine.
To serve:
- Spoon the salad onto plates and serve with the remaining poppy seed dressing on the side. Enjoy!
Nutrition
Calories: 337kcal | Carbohydrates: 43g | Protein: 8g | Fat: 16g | Sodium: 365mg | Fiber: 3g | Sugar: 12g | Vitamin C: 23mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!